Jowar (Sorghum) Pongal

Blend the soaked jowar in the mixie till it is half crushed. Pressure cook the jowar and dal in 3-4 cups water with salt to taste for 10 minutes on a low flame after the first whistle.

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, peppercorns, ginger and cashew nuts. Saute for a minute.

Switch off the flame and pour this temering over the boiled jowar-dal mix. Drizzle ghee over it and garnish with coriander leaves. Serve for breakfast / brunch with coconut chutney, pickle or idli podi.